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Crispy Baked Chicken and Cheese Chimichangas

Close-up of four golden-brown baked Chimichangas stacked on a white plate, showing the shredded chicken filling inside.
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Make quick, crispy chicken chimichangas in the oven instead of deep frying. This recipe provides an easy, weeknight-friendly Tex-Mex dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound cooked, shredded chicken breast
  • 1 cup salsa verde
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 8 large flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
  2. In a medium bowl, combine the shredded chicken, salsa verde, cumin, and chili powder. Mix until the chicken is evenly coated.
  3. Warm the tortillas briefly in the microwave to make them pliable.
  4. Place about 1/4 cup of the chicken mixture onto the center of each tortilla. Top the chicken with about 3 tablespoons of shredded cheese.
  5. Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom to create a sealed wrap. Place seam-side down on the prepared baking sheet.
  6. Repeat with the remaining tortillas and filling.
  7. Spray the tops of the rolled chimichangas generously with cooking spray.
  8. Bake for 15 to 18 minutes, flipping halfway through, until the tortillas are golden brown and crispy.

Notes

  • You can use leftover rotisserie chicken for faster preparation.
  • For extra crispiness, you can brush the tops with melted butter before baking.
  • These freeze well; assemble them completely, wrap individually in plastic wrap, and freeze. Bake from frozen, adding 5-10 minutes to the cook time.

Nutrition

Find it online: https://recipesfleet.com/baked-chicken-chimichangas-recipe/